年糕 Kuih Bakul

年糕 

Kuih Bakul

KL Liew Recipe from YouTube 

https://youtu.be/lh_x-pQ9ahs?si=XPNfFKOwnWwKcCec

Serving : 4 round 5" tins & 1 ensure tin

INGREDIENTS 

720g glutinous rice flour 

680g white sugar (don't reduce further; not too sweet)

2 tablespoons cooking oil

4-6 Pandan leaves 

900ml hot water

Banana leaves (adequate)

STEPS : 

1. Wash banana leaves. Soften with iron. Lay into the tins. 
2. Cook white sugar & Pandan leaves with medium fire until it melts and caramelizes. Do not use big fire to prevent sugar burn (will have irreversible chaoda taste)
3. Remove Pandan leaves. 
4. Sieve. Leave to cool completely. 
5. Add in flour mixture. 
6. Sieve before pouring into tins. 
7. Steam at medium - high fire for 2.5 hours. 
8. Keep in fridge latest by day 3 left at room temperature.

Chicken Whole Leg Char Siew Pau

Chicken Whole Leg Char Siew Pau

Taken from ChatGPT 

SERVING 

19 pau (using my usual Pau Skin recipe) 

If you prefer thick skin pau, then this recipe actually can make 2 times my usual Pau Skin recipe (32 total) 

INGREDIENTS 

A. 鸡肉部分

去骨鸡腿肉 500g（整只鸡腿剁小丁，约 1 cm 大小）- 2 medium - big sized whole legs 

干冬菇 4–5 朵（泡软后切小丁）

洋葱 1/2 颗（切小粒，可不放，但会更香）

B. 调味酱汁

海鲜酱 2 tbsp

蚝油 1 tbsp

酱油（生抽） 1 tbsp

老抽 1/2 tsp（调色，不放也可以）

糖 1.5 tbsp（叉烧包要一点点甜味才像）

料酒（或绍兴酒）1 tbsp（没有可省略）

芝麻油 1 tsp

白胡椒 少许

C. 勾芡

玉米粉 1 tbsp

水 2 tbsp

> 🔥 勾芡非常重要！没有它馅会太湿，包子会破。

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🍳 做法步骤（非常重要，跟着做不会失败）

1️⃣ 爆香配料

1. 热锅下 1 tbsp 油

2. 加入洋葱炒软

3. 加入冬菇丁炒香

2️⃣ 煸炒鸡腿肉

1. 加入鸡腿肉丁，开中火炒至表面变白、略微出油

2. 不需要炒到全熟，7 成就可以

3️⃣ 加入调味酱汁

把所有调味料加进去：

海鲜酱

生抽

蚝油

老抽

糖

料酒

芝麻油

胡椒

开中小火 慢慢炒 2–3 分钟

让味道吸进鸡肉。

4️⃣ 勾芡收汁

倒入 玉米粉 + 水的芡汁

快速炒均匀。

馅料会开始变得：

✔ 稍微浓稠

✔ 黏稠但不流动

✔ 可以“包住”肉

如果感觉太干，可以加 1–2 tbsp 水。

5️⃣ 完全冷却后再包

馅料必须 100% 冷却（最好放冰箱 10 分钟）

这样包子不会破。

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🌟 味道特点

海鲜酱带甜香、不会死甜

鸡腿肉比猪肉叉烧更软更嫩

冬菇提升香气像茶楼味道

甜度、咸度、香气都平衡

冷却后很好包，不会漏汁

Pork Luncheon Meat 午餐肉

Pork Luncheon Meat 

午餐肉

https://www.facebook.com/share/r/1WCJCksAc5/

SERVING 

3 rectangle stainless steel small trays 

INGREDIENTS 

1kg minced back pork leg (后退）

10g salt (Consider 12g)

20g sugar 

3g chicken stock seasoning (Consider 5g)

30g soy sauce 

20g shaoxing wine (I didn't put)

20g oyster sauce

1g red yeast powder (half teaspoon)

Batter : 

160g corn starch/tapioca powder

2 eggs

160g water (I used cold water)

STEPS 

1. Mix the batter ingredients in a bowl. 
2. Mix the pork with all the seasonings + batter in a mixer bowl and mix with machine for 10 minutes. 
3. Oil the container and fill meat in. Press firm and flatten the surface. 
4. Cover surface with aluminum foil.
5. Steam over high flame for 30 minutes. 

Notes : 

• Use partially frozen minced meat 
• Use cold water 
• The original recipe isn't salty compared to commercial luncheon meat 
• Texture wise, this luncheon meat is really very close to commercial one 

Yam Cake 芋头糕

Yam Cake

芋头糕 

Original recipe taken from :  https://auntyyoung.blogspot.com/2012/06/blog-post_04.html?m=1

 

UTENSIL 

8" square tin

INGREDIENTS 

500g yam (diced)

150g shallot 

2 stalks of spring onion 

60g dried shrimp (pounced/chopped finely)

300g rice flour + 10g corn starch + 600g water 

SEASONING: 

3/4 teaspoon salt 

1 teaspoon sugar 

1/2 teaspoon 5 spice powder 

1/2 teaspoon white pepper powder 

STEPS 

1. Fry the shallot and then the diced yam. Put both aside. 
2. Fry the dried shrimp and add in the yam.
3. Mix all the other ingredients together and cook together with the yam.
4. The end mixture shouldn't be too runny or firm to obtain best texture.
5. Oil the tin and press the yam cake to flatten its surface.
6. Steam for 30 minutes. Sprinkle fried shallot + spring onion on surface. 
7. Let cool before slicing. 

500克芋头，切丁

150克小葱头，切片

60克 虾米，洗净，剁碎

300克粘米粉加400克水调匀成粉浆

500克水备用 

调味料：

3/4茶匙 盐

1茶匙 糖

1/2茶匙 五香粉

1/2茶匙胡椒粉

表层装饰 ：

适量的炸香小葱头，炒香芝麻，青葱粒和红辣椒粒

做法：

1。热锅，下4大匙油。把小葱头炸至芳香及带金黄色即可。

2。捞出一半炸香的葱头和油。另一半留在锅里。

3。继续用热锅和锅里的油炒香芋头至金黄色。放入虾米和芋头一起兜抄片刻(约2-3分钟）。倒入600克水，以中火煮至滚。下调味料，拌匀。

4。徐徐拌入粉浆。一面倒，一面炒至面糊呈浓状及不黏锅底即可熄火。

5。9寸圆烤盘涂上少许油，芋头面糊倒入，表面抹平。大火蒸45分钟。

6。取出,撒上炸香的小葱头，葱花，辣椒和芝麻,待

冷却后，切小块，配搭辣椒酱，更是美味可口。

CHAKOAY 油条

CHAKOAY

油条 

Adapted from 萨姐YouTube 

SERVING 

about 8-9 standard sized you too

INGREDIENTS 

Plain flour 300g

Baking soda 2g 

Baking powder 6g

Salt 3g

Small egg 1pc

Vegetable oil 15g

Cold water 150g

STEPS 

1. Mix all the ingredients into a soft dough. Coat the dough ball with a layer of oil and kept aside covered with a lid for about half an hour (for gluten to relax and easy to manage the dough before frying).
2. Heat up oil. When hand is above the oil, you should feel the heat and this timing is right to put in the youtiao.
3. Dust some flour on dough to prevent over-stickiness. Flatten up dough into an oblong shape with about half inch thick. 
4. Measure 2 fingers apart and cut up the dough. 
5. Use a chopstick to dip in water and make a marking at the middle of the dough strip. Put another dough strip on top of it. Then, with a dry surface chopstick, make a middle marking line between the two dough strips. You tiao shape is formed. 
6. Pull 2 ends and elongate the dough strips. Put in the heated oil. 
7. IMPORTANT: After putting it in, count for about 7 seconds before you turn and fry the other side. I noticed this way will help the youtiao to expand to its fullest. Do not immediately turn front and back quickly after you put in the dough. 
8. When it's golden brown, carry it up and let it cool before serving. 

Easy to make. Can be made a night earlier but make sure dough is thawed to room temperature completely before shaping and frying. Cold dough strips don't fry well. They won't expand. 

Purple Sweet Potato Xi Ban

 Purple Sweet Potato Xi Ban

Serving : 2 full tray of bamboo steamers (about 1 big Tupperware full) 

INGREDIENTS 

200g purple sweet potato puree

320 -360g water 

220g sugar 

Pandan leaves 

Banana leaf 

2 teaspoon yeast 

260g all purpose flour 

260g glutinous rice flour 

4 tablespoons cooking oil

STEPS

1. Boil water, sugar and pandan leaves. Remove pandan leaves after sugar has melted. Let cool. 
2. Add in flour and yeast. Mix well. Soft and wet dough will be formed. 
3. Use oil to apply on hands before shaping into round xiban on round banana leaf. 
4. Let ferment for 45 min to 1 hour. 
5. Steam for 13 minutes. 

NOTES 

• This recipe is reduced sugar version. 

The sugar cannot reduce further. It won't be cukup rasa. Now, it's just nice. Not very sweet. 

Chicken - Prawn Siumai

CHICKEN PRAWN SIUMAI 

* Adapted from Facebook chicken meatball recipe

SERVING

1 pack of square wantan skin (bought from Lotus) 

~ approximately 30-50 pieces

INGREDIENTS

250g prawn flesh (500g with shell on) 

550g chicken breast meat (diced and kept partially frozen) 

60g iced cold water 

1 egg white 

Seasoning: 

12g salt

30g sugar 

6g fish seasoning powder

3g white pepper powder

3g baking soda 

25g tapioca flour 

2 rounds of sesame oil drizzle (after finish blending)

STEPS :

1. Remove fats and skin on chicken. Remove shells on prawns.
2. Dice the two types of meat and keep in the freezer for about 2 hours till partially frozen but still "breakable". You should feel at least 50% stiffness when you press the meat. 
3. Mix in all the seasoning and ingredients. 
4. Blend everything altogether using food processor/chopper. 
5. Drizzle 2 rounds of sesame oil after everything is done. 
6. Wrap siumai with store-bought wantan square wrapper.
7. Steam / keep frozen for later. 

NOTES:

1. Place wrapped siumai with some gap in between each other when kept frozen. Once frozen, you can put everything into a plastic bag to save storage. 
2. Steam with some gap apart between each siumai as it will expand a little but goes back to its original size once cooled, for about 15 minutes/till cooked through (comes out with clean with a fork test).
3. I didn't dice the prawns. Just the chicken breast meat. 
4. The texture is soft as though there's fats but there isn't any. Also, it's bouncy, juicy and flavourful. Simply wonderful recipe for many years. 

 

Sesame Ball

 Sesame Ball 

Recipe taken from: https://www.youtube.com/watch?v=8rJZn2D8vTw&ab_channel=KLLIEW

INGREDIENTS 

110克 糯米粉 - 110g Glutinous Rice Flour 125克 水 - 125g Water 50克 糖 - 50g Sugar 1汤匙 糯米粉 - 1 tbsp Glutinous Rice Flour 3汤匙 水 - 3 tbsp Water 40克 糯米粉 - 40g Glutinous Rice Flour 适量的 白芝麻 - Proper Amount of White Sesame Seeds 1汤匙 食用油 - 1 tbsp Cooking Oil 5汤匙 花生碎 - 5 tbsp Ground peanuts 1汤匙 糖 - 1 tbsp Sugar 1汤匙 花生酱 - 1 tbsp Peanut Butter 适量的 黑芝麻 - Proper Amount of Black Sesame Seeds 适量的 食用油 - Proper Amount of Cooking Oil

I USUALLY DO HALF OF THIS RECIPE: 

80g glutinous rice flour

60g hot water 

25g sugar 

Half tablespoon cooking oil 

STEPS: 

1. Heat up the water and sugar on the stove.
2. Add in the flour and oil.
3. Knead to form a dough. 
4. Put in some filling in and make into a ball. 
5. Coat with some water and sesame seed.
6. Fry in oil. 
7. Serve.

Homemade Egg Tofu 自制鸡蛋豆腐

Homemade Egg Tofu 

 自制鸡蛋豆腐 

UTENSIL : Aluminum rectangle tray 

INGREDIENTS :

1:1 ratio egg and sugarless soy milk 

8 eggs 

400g sugarless soy milk 

2 teaspoon salt 

STEPS: 

1. MAKING SOYMILK: Get a handful of soy beans. Soak for few hours. Blend with 500g water. Filter the soymilk. Boil soymilk with pandan leaves until bubbles can be seen (about 5-10 minutes). Stop the heat and let cool to be used later. 
2. Mix well soymilk + eggs + salt together with fork.
3. Pour into the tin. 
4. Boil water in the steamer. Turn to small fire, place in the tray, steam till cooked (about 10 - 15 minutes). 
5. Let cool, cut to desired size tofu, coat with rice flour and fry. 
6. STORAGE : Cut tofu and keep in container. Can place on top of each other. Keep in the fridge. Discard liquid produced. Can be kept in the fridge for 3-4 days. 

NOTE:

• Important not to use big fire when steaming. The tofu will erupt like volcano. 
• Only requires rice flour to coat so that it is not wet when frying in oil. 
• Only coat with rice flour when you want to fry. While storing, do not use rice flour to coat. 
• Only requires half submerged oil while frying. Use medium-big fire when frying.  
• Important not to use soymilk which has sugar. Will greatly affect the taste.  

Homemade Siow Bak (Roasted Pork Belly) 自制烧肉

Homemade Siow Bak (Roasted Pork Belly)

自制烧肉 

INGREDIENTS

Pork belly (3 layers) 

 

MARINATE : 

1 teaspoon 5 spice powder 

1 teaspoon white pepper powder

1.5 teaspoon salt 

STEPS: 

1. Clean the pork and its skin with knife.
2. Boil pork in cold water on the stove for 10 minutes. 
3. Remove the pork and any leftover hair on the skin with knife again. 
4. Poke holes on the pork's skin using fork / tenderizer. 
5. Mix all the marinating ingredients together and apply/massage around the pork meat only. 
6. Pat dry the skin. Put pork in a container UNCOVERED. Keep in the fridge for 2-3 days.
7. Remove from the fridge to let pork be in room temperature. 
8. Pat dry the skin again with kitchen towel. Apply thin layer of oil on the skin. 
9. Put in air fryer 160 DC for 45-55 min / till skin is properly crispy and cooked. 
10. Cut and serve on plate. 

NOTE :

• The reason to keep pork in the fridge is to dehydrate the pork skin with the help of the fridge. So, it is important not to cover it with a lid. 
• It is important not to cut the pork too thin, otherwise it will dry up the meat during the roasting process. 
• Do not discard oil produced while roasting. It is to keep the meat moist and the excess oil later can be used in cooking. 
• No need to preheat air fryer in advanced. Just get the meat out 2-3 hours before air frying so that the meat isn't cold. 
• Properly cooked siow bak will have crispy skin. If the skin is hard, it means the cooking time is insufficient. 

Traditional Chinese Pancake 煎传统面粉糕

 Traditional Chinese Pancake 

煎传统面粉糕 

SERVING SIZE: 5-6 pieces 

UTENSIL: Tamagoyaki (Japanese omelet pan) 

INGREDIENTS :

90g 面粉
40g糖
190g水
半teaspoon盐

90g all purpose flour

40g sugar 

190g water

half teaspoon salt 

STEPS: 

1. Mix all ingredients into batter. 
2. By using a non stick pan, cook pancake till done.
3. Serve. 

Meat Floss

Meat Floss 

Original recipe taken from online unknown source

INGREDIENTS

400g shredded meat (I mix pork and chicken) 

4 tbspn sugar 

1 teaspn 5 spices powder

1 tbspn shao xing wine (I used grape wine)  

6 tbspn honey

4 tbspn light soy sauce

2 tbspn fish sauce 

100g water 

STEPS

1. Mix all seasonings in a bowl. 
2. Pour over shredded meat. 
3. Marinate overnight 24 hours.
4. Strain off excess marinate sauce using a sieve and spoon.
5. Operate jam function on bread maker, cook for 1.5 hours. Stir with chopstick on and off. 
6. Store in air tight container in the fridge. 

• I normally freeze up the meat until I have enough to make this. 
• Each time, breadmaker can make 400g meat. 
• Don't need to shred the meat to too small pieces.
• I use the marinating sauce to marinate chicken twice before I discard off. 

Pau

Pau 

Basically, I used this recipe for any filling pau. The pau skin recipe is versatile and superb. 

BASIC PAU SKIN RECIPE: 

I got the recipe online but I couldn't remember the source 

INGREDIENTS 

500g low protein flour (pau flour)

6g yeast (I used 1 1/3 teaspoon if I lazy to measure)

100g sugar (I reduced to 80g) 

1 teaspoon of baking powder 

20g of corn oil (I used cooking oil; you can also use shortening)

260g warm water 

1 teaspoon salt

STEPS:

1. Mix all ingredients except oil into the bread machine. 
2. Knead for 15 minutes. 
3. Pour in the oil and knead for another 15 minutes until you get a shiny smooth surface dough. 
4. Shape the pau and fill in filling. 
5. Let rise for 45 minutes.
6. Boil water and place steam for 10 minutes (mung bean filling); 15 minutes (pork filling).
7. Switch off the stove fire. Open a small slit to allow hot air to release slowly. Do not open the lid immediately or else your pau will collapse. After 2 minutes, remove the cover and pau from the steamer. Serve hot. 

NOTES:

• When I made pork filling pau, the pau is still soft the next day. For mung bean filling, it is not that soft. You simply need to reheat the pau by steaming again the next day. The pau will be as soft as it was steamed the first time. 

Dough division: 

MUNG BEAN FILLING

• This dough recipe yields 15 pau with mung bean filling. 
• Each pau weighs 60g dough and 40g mung bean filling. 
• This ratio gives the pau a nice and not-too-thick nor not-too-thin look and taste.

PORK FILLING

• This dough recipe yields 12 pau with pork filling + egg. 
• With the addition of 1/4 hard boiled egg, the skin isn't as thick as mung bean filling pau. The pau skin needs to be more actually as the pau thin will be quite thin.. but acceptable. 

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PORK FILLING RECIPE 

Original recipe taken from: Amanda Treats: https://www.youtube.com/watch?v=sfDFiH-eY-A

INGREDIENTS

350g of fat+lean pork (minced and chopped) 

1 tablespoon soy sauce 

1 tablespoon shaoxing wine (I used ginger wine)

1/8 teaspoon salt 

1/4 teaspoon sugar (I used 1/2 teaspoon)

2 tablespoons sesame oil

2 teaspoon potato starch (I used corn starch) 

few drops of dark soy caramel sauce (I think I used about 1/2 teaspoon) 

1 pinch white pepper (I think I shaked 3-4 times) 

1 teaspoon oyster sauce

1 tablespoon spring onion (chopped) (1/3 a stalk)

1 teaspoon ginger (chopped finely) 

100 ml water 

STEPS:

1. Mix all the ingredients together until it becomes slightly sticky. 
2. Add 100ml water 3 times until the meat totally absorbs all the water. 
3. I refrigerate mine overnight so that it is easier to work the next day (you don't have to; it can be used immediately according to the original recipe).
4. I divided this recipe into 12 portions by first making a rough estimation of 1/4 portion. Each 1/4 portion another 1/3 portion. 

After mixing all the ingredients into a sticky meat mixture.

After adding 100 ml water into the meat mixture. 

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.

.

1 kg of mung bean paste can be divided into 25 portions.

Each weighs 40g approximately. 

I refrigerate those I didn't finish using. 

Clean smooth dough after 30 minutes of kneading. 

After shaping the pau with filling. 

After steaming the pau.

Ready for makannnnnn... 

Soooooo yummy! 

It's really soft and YUMMM...!

The pau skin is too gooooood and fail-proof! 

I get white fluffy pau from this recipe. 

If you were to use normal wheat flour (tepung gandum), your pau will be yelloowish.

So, use pau flour or low protein flour. 

The result is satisfying. 

Everything about this recipe is good except it requires baking powder. 

I don't quite fancy using baking powder in my recipes but hmm..

 it helps to save a lot of money when you make your own pau at home. 

I used to make pau before this but the recipe is not as good as this.

The pau filling from Amanda Treats is just nice. 

Not too salty. 

This is how the mung bean filling pau looks like inside. 

Chinese Pau

Chinese Pau 

MARINATE MEAT
https://www.youtube.com/watch?v=rN7ONXxtvX8

2:8 (fat:lean) pork meat (mei hua) 500g minced
40g green onion + 40g ginger + 400g water (bring to boil and reserve the infused liquid)

1. Marinate the meat with 220g liquid (there will be excess green onion-ginger-liquid) with 15g oyster sauce, 15g sugar, 7g salt, 0.5g white pepper, sufficient sesame oil.  
2. Mix everything except sesame oil until the meat cannot absorb any liquid anymore. 
3. Keep in the fridge for at least 1 hour or overnight. 

PAU MAKING

https://www.youtube.com/watch?v=HK_zHrWy-3E

All purpose flour 500 grams
Instant ​​dry yeast 5 grams
Baking powder 5 grams
White sugar 15g (mild sweetness) 
Water (cold) 250C.C.

1. Mix everything until dough is formed (until hands and bowl are clean).
2. If you don't have time, store dough in plastic bag (with oil surfaced to prevent stickiness) in the fridge for 5 hours. 

PAU WRAPPING 

https://www.youtube.com/watch?v=OvEXIYpfsi4

1. Knead dough for 5 minutes. Leave to rest for 10 minutes. 
2. Divide dough into (30-50g dough). 
3. Put meat filing into pau. 
4. Let them proof for 20 minutes before steaming. 
5. Boil water. With big fire, steam pau for 15 minutes. 
6. Do not open lid half way. When done, open a slid to let vapour out. Then only open. 

Otak-otak

Otak-otak

Adapted from http://jackiem.com.au/2014/04/27/recipe-how-to-make-otak-otak-grilled-spicy-fish-cakes/

INGREDIENTS
300g tenggiri fish
2 tablespoons of water
1 tablespoon of tapioca flour (replaced with corn starch/potato starch)
dash of pepper
1 tablespoon of sugar
2 teaspoons of Malaysian fish curry powder (I used meat curry powder)
1 large egg
125ml coconut cream (I used whipping cream)
1 teaspoon chili paste (I used home blend sambal paste)
1 teaspoon minced kaffir lime leaves (I skipped)
2 1/2 tablespoon fried onion (fry 2 shallots)

1. Remove flesh from tenggiri fish.
2. Add all the marinated ingredients together. 
3. Mix well. 
4. Store in the fridge overnight. The fish paste might look watery.
5. The fish paste should appears thicken and not much liquid can be seen.
6. Wrap fish paste in banana leaves. Steam until cooked. Bake for 10 minutes under 160 degree Celsius if you want a crispy dry surface. 
7. Serve. 

Wantan Mee

Wantan Mee 

INGREDIENTS

1 wantan noodle (ready-made)

char siew (ready-made) (bought rm 8 char siew for 4 servings) 

wantan dumpling (basic meat marination) 

sawi 

green onion

GARLIC OIL

3 cloves of garlic

3 tablespoons of cooking oil 

1. Chop garlic finely. 
2. Heat up the oil and fry the garlic until they turn golden brown. 
3. Remove garlic and reserve the infused garlic oil. 

SAUCE

1/2 tablespoon of oyster sauce

1 tablespoon of garlic oil 

1/2 tablespoon of light soy sauce

1/2 tablespoon of thick soy sauce

1. Mix everything altogether in a bowl. 

WANTAN MEE 

1. Prepare the garlic oil.
2. Boil a pot of water. Put in the wantan dumplings. Once cooked, bring them up and place in room temperature water for 5 seconds. Remove and place on a plate to be used later.
3. Simmer the sawi and place on a plate to be used later. 
4. Boil the wantan noodle and quickly submerge them in r/t water for 5 seconds and then back to the boiling water for another 5 seconds. 
5. Mix up all the sauce ingredients in a bowl. Add in the noodle and mix well. 
6. Sprinkle green onion, char siew, wantan dumpling and sawi on the noodle. Serve. 

Bakgua

Bakgua 
Original recipe taken from Facebook unknown source

INGREDIENTS

1kg minced pork meat (mixture of fat and lean meat) 

3 tablespoons of corn oil 

3 tablespoons of oyster sauce

3 tablespoons of light soy sauce

200g of sugar

2 tablespoons of hua diao wine (replaced with grapes wine)

STEPS

1. Mix all the ingredients together. 
2. Use a mixer to mix everything up quickly, until you can see the meat becomes sticky altogether. 
3. Store in the fridge overnight.
4. Line a thin layer of approximately 2cm thickness on a baking tray lined with wax paper. There must not be holes seen. Flatten the layer.
5. Bake 100 degree Celsius for 20 minutes. Overturn the meat and cut into 6 squares to bake the other side for another 10 minutes under 160 degree Celsius. 
6. Bake until the meat turns reddish. Careful with the temperature and baking time. Watch out the meat's colour changes. 

材料：

肉碎-1kg

corn oil - 3汤匙

蚝油-3汤匙

生抽-3汤匙

幼糖-200gm

花雕酒-2汤匙

将全部材料腌隔夜放去冰厨，

第二天拿出来，烘盘铺烘培纸，

将肉碎铺在烘盘上，薄薄的铺上，不能看到洞洞哦。。

之后烘100度20分钟，能剪一片一片为止，

然后拿出来再烘160度10分钟，翻另一面，再烘160度10分钟，

至到肉干的颜色为止。。。

***一定要注意肉干的颜色阿。。。

Lo Mai Kai 糯米鸡

 

Chinese Version 

1) 腌鸡肉

去骨鸡腿2个（切小块）

1.5汤匙（TBSPOON）耗油

1汤匙（TBSPOON）麻油

1汤匙（TBSPOON）酱油

1汤匙（TBSPOON）绍兴酒

少许黑酱油

少许胡椒粉

少许盐

做法：将全部腌料把鸡肉拌均匀放进冰箱腌隔夜。

2）糯米

½ KG糯米（一定要浸隔夜）

1汤匙（TBSPOON）蒜米

1汤匙（TBSPOON）耗油

1汤匙（TBSPOON）麻油

1汤匙（TBSPOON）酱油

少许黑酱油

少许盐

做法：糯米沥干水，热一汤匙的油爆香蒜米然后加入糯米炒一炒。再加入调味料炒2-3分钟即可。

3）汤汁

500 ML水（不要吓倒，真的就那么多需要，我本身有再加一点点）

1汤匙（TBSPOON）耗油

1汤匙（TBSPOON）麻油

2汤匙（TBSPOON）酱油

少许黑酱油

少许胡椒粉

做法：将刚才炒米的锅（不用洗），把调味料和水一起煮滚备用。（也可以把腌鸡肉剩下的汁一起煮滚）

最后最后最后-----〉把冬菇（浸过，切片；CL  TAN的食谱里没有这个）和 鸡肉铺在铁碗内再加入炒好的糯米。我有压平一下（因为我发现煮好后，那个SIZE有点涨一点点）。 然后，再把汤汁淋进米内（汤汁要改过米）。把已准备好的碗拿去蒸熟，大约50分钟（我本身只用了40分钟）。

English Version 

1) Marinate the chicken 

Boneless drumstick (chop into pieces) 

1.5 tablespoon of oyster sauce 

1 tablespoon of soy sauce 

1 tablespoon of shao xing wine

1 tablespoon of sesame oil

Little black thick soy sauce 

Little pepper 

Little salt 

Instruction: Marinate the chicken with all the materials listed above overnight. 

2) Glutinous rice 

1.5 kg of glutinous rice (must be soaked overnight) 

1 tablespoon of chopped garlic

1 tablespoon of oyster sauce 

1 tablespoon of soy sauce 

1 tablespoon of sesame oil 

Little black thick soy sauce 

Little salt 

Instruction: Drain the water from the glutinous rice. Heat up the garlic with slow fire (make sure it down't turn brown or else it will make the lo mai kai tastes bitter). Stir fry the glutinous rice for a while. Pour in the mixture of sauces into the glutinous rice and stir fry for another 2-3 minutes. 

3) Soup 

500 ml of water 

1 tablespoon of oyster sauce 

2 tablespoon of soy sauce 

1 tablespoon of sesame oil 

Little black thick soy sauce 

Little pepper 

Instruction: Use the wok to stir the glutinous rice earlier. Heat up the mixture of sauces to make them turn to soup. You can also put in the remaining marinated sauces into the mixture. Turn off the fire when it is boiled.

4) Assemble 

Simmer mushrooms into hot water. When they turn soft, take them out from the water to be cut into slices. Place mushroom and marinated chicken slices in the bottom of the bowl. Fill it with glutinous rice. Lastly, pour the soup into the bowl. Make sure the soup covers the rice. Tips to make your lo mai kai to be moist: You may add some soup 5 minutes before you switch off the fire. After assembling all the ingredients, put the bowls to be steamed for 40-50 minutes. 

One night before you start cooking. 

View from left to right. 

* Do not stir fry your garlic like mine - I over fried it. 

View from left to right.